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Jain Recipe
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JAIN RECIPE
RAVA IDLI

Ingredients :

  • 500 grams Samolina (rava)
  • 50 grams urad dal
  • 100 grams rice flour
  • 200 ml butter milk
  • Salt to taste
  • Oil

Instructions:
  1. Roast lightly the samolina. Mix it with the rice flour and the butter milk to make a soft batter.
  2. Soak urad dal for 2-3 hours. Grind and mix with the batter. Keep it for 5-6 hours.
  3. Add salt and 1-tsp. oil to the batter.
  4. Grease the idli moulds. Fill the moulds with the batter and steam for 10-12 minutes.
  5. Take out the idlis from mould and serve with chutney and sambhar.
You can also add peas, cashew nut or coconut in idlis.

 

ATTE KA SHEERA

Ingredients :

  • 1/2 cup whole wheat flour
  • 1/2 cup sugar
  • 1/2 tsp cardamom (elaichi) powder
  • 1/4 cup melted ghee
For Garnish: Almond slivers

Instructions:
  1. In a pan, heat the ghee and add the wheat flour. Roast the flour till 2-3 minutes on low flame. Keep stirring the flour to avoid the flour to burn.
  2. Add the sugar, cardamom powder and 3/4 cup of water and keep stirring until the sugar has dissolved. Mix well.
  3. Taste it and add sugar if necessary.
  4. Garnish with almond slivers serve hot.

 

RAGDA PATTICE

Ingredients:

    For Ragda

  • 200 grams dry white peas
  • 200 grams tomatoes
  • 1/2-tsp. Turmeric powder
  • 1 tbsp. Garam masala
  • 2-tsp. Red chili powder
  • 2-tsp. - green chili paste
  • 2 tbsp. Oil
  • Salt
Soak dry peas in water for 8-10 hours. Wash and boil in a pressure cooker for 3 whistles. Mix salt before boiling.

Chop tomatoes and mix in the mixture to pulp.

Heat oil in a pot. Saute green chilli paste. After 2 minutes add tomato pulp, salt, turmeric powder, garam masala and red chili powder. Boil for some time and then add boiled peas and boil for 5 minutes.

For the pattice
  • 300 grams green peas
  • 2-tsp.-green chili paste
  • 6 slice bread
  • 1 tsp. mango powder
  • 1-cup cilantro leaves
  • 1/2-tsp. Sugar
  • Salt for taste
  • Oil for roasting
Boil peas in a pressure cooker. Mash them. Add squeezed bread, paste, mango powder, cilantro leaves, sugar and salt. Mix well. Make patties. Roast on a griddle till brown on both the sides by adding a little oil.

For the topping
  • chutney
  • Mint cilantro chutney
  • Tamarind-date chutney
  • 1/2-cup cilantro leaves.
Preparation:
  1. Arrange patties in a plate. Pour ragda. Spread chutney, mint cilantro chutney and tamarind- date chutney.
  2. Sprinkle some chopped and cilantro leaves.

 

CABBAGE PARATHA

For The Chapatti Dough:

  • 1 1/2 cup Wheat flour
  • 1 tsp Salt
  • Water
  • Wheat flour for dusting
For the Stuffing :
  • 1 cup cabbage; grated or finely chopped
  • 3 green chilies; finely chopped
  • Handful coriander leaves; finely chopped
  • 7-8 teaspoon coriander seeds; coarsely pound
  • 10-12 black peppercorns; coarsely pound
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder
  • 1/4 teaspoon raw mango powder
  • to taste Salt
Instructions :
  1. To prepare Dough : In a bowl take wheat flour and salt. Knead soft dough. It should not be too tight or too loose. Allow it to rest covered for at least 30 mins.
To prepare stuffing :
  1. Grate the cabbage or put it into food processor. Add chilies, coriander leaves, green chilies, pounded coriander seeds and peppercorns, turmeric, red chili and raw mango powder and add salt. Mix it well.
To prepare paratha :
  1. Make equal sized balls out of the dough.
  2. Take one ball and roll it to thick small circle. Keep 1-2 tbsp. of stuffing in the center and seal it up nicely by pulling all the edges to the center. Repeat the same with all the dough and stuffing.
  3. With the help of dry flour, roll the parathas into thick or thin disc as per your preference .
  4. Cook them on both sides by drizzling oil/ghee till golden spots
  5. Soft, delicious, hot cabbage parathas are ready to serve. Enjoy them with pickle and raita.

 

MUNG BEAN SOUP

Ingredients:

  • 1/2 cup moong (whole green gram),soaked for 8 hours and drained
  • 1 tsp oil
  • 1/2 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 1/2 tsp finely chopped green chilies
  • 4 to 5 curry leaves
  • salt to taste
  • 2 tsp lemon juice
  • chopped coriander for garnish
Method:
  1. Combine the moong and 3 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Do not drain the water.
  2. Blend the moong using a hand blender till smooth. Keep aside.
  3. Heat the oil in a deep non-stick pan and add the cumin seeds.
  4. When the seeds crackle, add the asafoetida, green chilies and curry leaves and sauté on a medium flame for a few seconds.
  5. Add the blended moong mixture, salt and 1 cup of water, Mix well and cook on a medium fame for 4 to 5 minutes, while stirring occasionally.
  6. Add the lemon juice and mix well.
  7. Garnished with coriander and serve hot.

 

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